Short Ribs with Sweet Potatoes and Red Cabbage

Jeremy Martindale

John Davenport’s at Omni New Haven Hotel at Yale UniversityNew Haven, CT

These braised short ribs are perfect for a chilly night.


Short Ribs:
  • 5 pounds English-cut short ribs
  • Salt and black pepper to taste
  • 4 shallots, roughly chopped
  • 2 carrots, roughly chopped
  • 12 sprigs thyme
  • 1 cup red wine
  • 2 cups veal demi-glace or beef stock
Red Cabbage:
  • 2 strips bacon
  • 2 shallots, thinly sliced
  • 1/4 head red cabbage, shredded
  • 1/2 cup seasoned rice wine vinegar
  • 1 tablespoon brown sugar
  • Salt and white pepper to taste
Sweet Potatoes:
  • 4 sweet potatoes
  • Salt and white pepper to taste


Preheat the oven to 275ºF.

Season the short ribs with salt and pepper. Heat a large, ovenproof pot or Dutch oven over high heat. Add the ribs and sear until golden brown on all sides, about 3 minutes each side. (Depending on the size of your pot, you may have to work in batches.) Remove the ribs from the pot. Sauté the shallots, carrots, and thyme in the leftover fat until soft, about 7 minutes. Add the red wine and reduce until almost dry, about 10 minutes.

Return the ribs to the pot. Add the beef stock and enough water to cover the ribs. Cover the pot and place in the oven. Braise for 3 hours or until the ribs are fall-apart tender.

While the ribs are cooking, prepare the cabbage: cook the bacon in medium sauté pan over medium-low heat. Transfer the bacon to a plate lined with paper towels. Sauté the shallots in the leftover bacon fat until soft and translucent, about 5 minutes. Add the cabbage and sauté for 10 minutes, until soft and wilted. Stir in the rice wine vinegar and brown sugar. Season to taste with salt and white pepper and remove from heat. Chop the bacon and add to the cabbage. Refrigerate until needed.

When the ribs have finished cooking, remove the pot from the oven and transfer the ribs to a plate. Place the pot over high heat and bring the braising liquid to a boil. Reduce to a sauce-like consistency, about 15 minutes. Strain and let cool. Refrigerate the ribs and the sauce separately until 20 minutes before serving time.

Preheat the oven to 350ºF. Roast the sweet potatoes until cooked through, about 40 minutes. Let cool, then peel. Slice the potatoes lengthwise into 3/4-inch in pieces and season with salt and white pepper. Heat a large sauté pan over high heat and sear the potato slices until golden, about 3 minutes each side. Transfer the potatoes to a sheet tray and keep warm in a 200ºF oven.

Prior to serving, warm the ribs in a 300ºF oven until heated through. Warm the sauce in a saucepan over medium heat. Return the sautéed cabbage to a saucepan and warm over medium-low heat.

To serve, divide the short ribs among 4 plates. Place some sautéed red cabbage and sweet potato slices on each plate. Drizzle the shot ribs with the sauce.


4 servings